Minestrone Style Shrimp Salad Recipes

EASY SHRIMP SALAD RECIPE

Steps:

• thaw shrimp in cold running water
• Bring water to a boil in a large saucepan, then add 1 tablespoon of Old Bay Seasoning
• Add thawed shrimp to boiling water and cook until the water returns to a boil, no longer than 5-6 minutes.
• Drain the water from the pan and cover the shrimp with ice. Let the shrimp cool down in the ice for 15 minutes, then remove from the ice. Place the cooled shrimp in the refrigerator to continue to chill for one hour (or overnight)
• Peel and devein the shrimp. Then rough chop the shrimp leaving them in big pieces.
• Mix the ingredients together in a medium sized bowl. Mix well, cover and refrigerate for at least one hour.
• Serve with your favorite bread or roll, on a salad, or simply by itself.

SUMMER MINESTRONE SALAD

Steps:

• Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
• Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
• Stir in remaining ingredients.
• Serve warm, room temperature, or chilled.

MINESTRONE SALAD

Steps:

• 1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.
• 2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.
• 3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.
• 4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

MINESTRONE SALAD

Steps:

• Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
• In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately, or cover and refrigerate until serving time.

MEDITERRANEAN SHRIMP SALAD IN A JAR

Steps:

• Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs., In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

MINESTRONE-STYLE SHRIMP SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, whisk together the lemon juice, oil, pesto, garlic, salt and pepper. Rinse pasta with cold water; drain. , In a large bowl, combine the pasta, beans, tomato, corn, celery, onion, carrot, red peppers, parsley and dressing. Divide salad greens between 2 plates; top with pasta mixture and shrimp. If desired, sprinkle with Parmesan cheese.

MINESTRONE SALAD

Steps:

• Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

MINESTRONE SALAD

Steps:

• Cook macaroni according to package directions; drain.
• Rinse with cold water and drain.
• Combine macaroni, navy beans, carrots, celery, and parsley; mix well.
• Combine next 5 ingredients; mix well.
• Pour mayonnaise mixture over macaroni mixture, stirring well.
• Chill at least 1 hour.
• Line a salad bowl with romaine.
• Spoon macaroni salad into bowl; arrange tomato slices around edge of salad.

MINESTRONE WITH SHRIMP, GARBANZO BEANS, AND AUTUMN SQUASH

Steps:

• Soak dried beans at least 8 hours.
• Or bring to a rolling boil; remove from heat.
• Cover and let stand 1 hour.
• Simmer presoaked or quick-soaked beans for 30 minutes. Set aside.
• In 4-quart Dutch oven cook carrots, onions, and garlic in hot olive oil over medium heat for 5 minutes, stirring occasionally.
• Remove from heat.
• Rinse and drain beans in colander.
• Add dried, precooked beans (NOT canned beans), chicken broth, rosemary, crushed red pepper, and bay leaf to Dutch oven.
• Bring to boil; reduce heat.
• Cover and simmer for 30 minutes.
• Add squash and tomato.
• If using canned beans, rinse, drain, and add with squash and tomato at this point.
• Cover and cook 20 to 30 minutes more or until beans and squash are tender.
• Remove and discard bay leaf.
• Stir in shrimp and basil.
• Bring just to boil.
• Reduce heat and cook, uncovered, for 1 to 2 minutes or until shrimp turn opaque.